I needed a birthday gift in a hurry and this little recipe used only storecupboard ingredients and took about 15mins.
Line a tin with greaseproof paper. I used Lorraine’s tip of screwing up the paper first so that it lies flat.
Put 250g sugar, 250ml double cream and 25ml Baileys (see Essential Ingredients) in a pan and heat up gently until the sugar is all dissolved, stirring gently. Then turn heat up to a boil.
Keep it bubbling, keeping an eye on it, until it reaches soft-ball stage. If you have a sugar thermometer, this is 112-116’C. If you don’t have a thermometer, drop a small amount of the sugar mixture into cold water. If you can form it into a soft ball, it’s at the soft ball stage. Odd that.